Zesty Pan Seared Chicken Breast

Say goodbye to dry chicken because this recipe makes the perfectly juicy pan seared chicken on the stove top every time! The chicken is simply seasoned and cooked in a hot skillet, making it a quick and flavorful dish in no time.

Ingredients:
3 large chicken breasts, sliced in half (boneless, skinless) or 6 small ones
3 T olive oil
1 t garlic powder
1 t onion powder
1 t smoked paprika
1 t oregano
1 t salt
¼ t pepper
¼ t cayenne
3 T butter

Instructions:
Take the 3 large chicken breasts and slice them in half lengthwise, if using smaller chicken breast, skip this step. Pat the chicken dry with paper towels. Brush the chicken all over with a tablespoon of oil. In a small bowl, add all of the seasonings and mix well. Using your hands, sprinkle over all sides of the chicken to coat well. Pour the remaining olive oil in a large deep skillet, or a cast iron skillet, and bring to medium high heat. Once hot, add the chicken, smooth side down and cook for 5 minutes. Use tongs to flip the chicken over, reduce heat to medium, and cook the chicken for 2-5 minutes more. Note: Cook times may vary! Always use a meat thermometer to verify the internal temp of the chicken (165F). Add the butter to the skillet and melt it, running the chicken thru it before removing the skillet from the heat. Let the chicken rest on a cutting board for 5 minutes before cutting or slicing. Enjoy!

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